In this region paté is prepared from both liver and vegetables. But real paté is prepared only from meat: in France meat pie is called paté. Paté was known before, but these were lined, covered patés and they were left in the pan. What we prepare is a game paté baked in pastry coat. We mash flour, butter, sugar, salt and water and prepare a short pastry, which is left to chill in the fridge. Meanwhile, we prepare the paté from game, which has been supplied by hunters from Vrakúň.
A rack of venison is roasted to medium doneness and left to chill. On pork fat we confit a leg of venison (slow cooking for approx. 2,5 hours), and in a second pan we braise onion, a little smoked bacon, juniper, rosemary, black pepper, bay leaf and thyme. In a food processor, the venison and the onion is blended into a coarse texture. Then the mixture is sprinkled with the fat confit to make the paté juicy and it also helps to stick the paté together. We add salt then we put 1/2 of the stretched pastry into a paté form. We put the venison stripes into layers and put a pastry on top. We bake it for half an hour at 200°C. At the end we wait until it chills and we cut it into slices. We serve the paté with home-made pickles.
Ingredients for the pastry: 250 g flour, 125g butter, 1tblsp. sugar, 40 ml water, a pinch of salt.
Ingredients for the paté (for 4 persons): 1 kg pork fat, 200 g rack of venison, 400g leg of venison, 1 kg smoked bacon, 0,5 kg onion, juniper, rosemary, black pepper, bay leaf and thyme.